Almond Butter Chocolate Tart

This tart has a shortbread crust base topped with a creamy homemade honey almond butter filling and is finished off with a rich dark chocolate ganache sprinkled with sliced almonds.

ALMOND BUTTER CHOCOLATE TART

Tart Shell

375 ml (1 1/2 cups) all-purpose flour

125 ml (1/2 cup) powdered sugar

0.5 ml (1/8 tsp) salt

125 ml (1/2 cup/1 stick) cold unsalted butter, cut into cubes

1 large egg, beaten

Filling

250 ml (1 cup) heavy cream

250 g (8 oz) cream cheese, softened

125 ml (1/2 cup) almond butter

125 ml (1/2 cup) honey

0.5 ml (1/8 tsp) salt

10 ml (2 tsp) pure vanilla extract

Ganache

175 g (6 oz) good-quality dark chocolate, finely chopped

75 ml (1/3 cup) plus 30 ml (2 tbsp) heavy cream

Pinch of salt

5 ml (1 tsp) pure vanilla extract

30 ml (2 tbsp) toasted, sliced almonds, for garnish

Tart Shell: In a medium bowl, whisk together flour, powdered sugar and salt. Add cold butter and quickly rub butter into dry ingredients with your fingers or a pastry cutting tool until well incorporated. Some butter pieces will be the size of small peas; others will be the size of oat flakes. Add beaten egg and use a fork to bring mixture together. The dough will be moist but not wet.

Place dough into a tart pan with a removable bottom, such as a 36-by-10-cm (14-by-4-inch) rectangular pan or a 23-cm (9-inch) round pan. Use fingers to press dough across bottom of tart pan and up the sides. Press dough evenly throughout tart pan. Use tines of a fork to pierce dough several times. Place tart in the freezer for at least 1 hour.

Place a rack in the upper third of the oven and heat to 180 C (350 F). Grease one side of a piece of foil with butter. Remove tart shell from freezer and press foil into tart shell, butter side down.

Bake tart for 18 minutes. Remove foil and bake for another 10 to 12 minutes or until crust is golden brown. Remove from oven and let tart shell cool completely before filling.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese, almond butter and honey. Beat until smooth and creamy, ensuring all ingredients are well incorporated, about 5 minutes. Beat in salt and vanilla extract.

Remove bowl from mixer. Use a spatula to stir in one-third of the whipped cream until it is thoroughly incorporated. Add remaining whipped cream and fold together. Filling will be the texture of a fluffy mousse. Store in refrigerator until ready to use and the tart shell is cool enough for filling.

Ganache: In a small bowl, place chopped chocolate. Set aside.

Heat heavy cream in the microwave until hot and steaming, about 1 minute (depending on your microwave). Pour cream over chopped chocolate and let stand for 30 seconds. Slowly stir chocolate and cream mixture until chocolate is melted and mixture is glossy. Add salt and vanilla extract and stir to combine.

Assembly: Smooth filling into bottom of cooled tart shell, creating an evenly smooth top. Pour ganache over top and smooth to edges. Sprinkle with almonds and refrigerate for at least 2 hours before serving.

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